Eggplant Lasagna Recipe

Eggplant Lasagna Recipe

Not having been the biggest fan of eggplant (or aubergine) all my life, I was surprised at how much I liked this Eggplant Lasagna Recipe! The reason I made it is basically because I had all the ingredients at home.

Tip- Purchase an organic eggplant that is not too big. That way when you slice it, you can make individual mini lasagnas and have meals for the next few days! This is also great to make if you have guests coming over; one eggplant and many satisfied people!

This is not a hard dish to make but does require a few steps, so let’s get started!

INGREDIENTS

Organic Medium Eggplant (1) (serves 3-4)
Tomato Sauce (crushed)
Ricotta Cheese (1 cup)
Egg (1)
Parmesan Cheese (1/3 cup grated)
Mozzarella Cheese (1/4 cup grated)
Salt
Pepper
Oregano
Garlic (optional)

INSTRUCTIONS

1. Wash and peel eggplant with a peeler. *Eggplant skin is tough and hard to eat even after it is cooked.
2. Cut eggplant into thin slices the long way and lightly sprinkle salt on them. *Eggplants tend to be bitter and tough vegetables. The salt softens them up and releases the bitterness.
3. Let sit 30-60 minutes, then rinse and pat dry.
4. Grill the eggplant slices on a grill pan or actual grill until tender and have grill marks.
   
   While your eggplant is “salting” you can make the ricotta.
   
5. In a bowl, mix ricotta, egg, salt, pepper, oregano and half of the 1/3 cup of parmesan cheese together.
6. Heat the crushed tomatoes in a pan with salt, pepper and oregano for about 10 minutes.
7. Grab a pan to bake the eggplant in (about 9×13 inches is what I usually use) and spoon out a little of the tomato sauce.
8. Next layer the eggplant and ricotta cheese.
9. Top of with more crushed tomato sauce and then sprinkle with balance of parmesan and mozzarella cheese.
10. Bake at 375F for 20 minutes then broil until the cheese starts looking golden.
11. Serve!

You can keep this in the fridge for the next 2-3 days and reheat in over (or microwave).